| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cajun |
Chili, Cajun |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Hambuger meat |
| 3 |
tb |
Red pepper |
| 3 |
tb |
Parsley |
| 1/2 |
|
An Onion |
| 1 |
|
Galtic Clove |
| 4 |
|
Whole Jalapeno Peppers |
| 8 |
oz |
Can of tomatoe sauce |
| 1 1/2 |
ts |
Salt |
| 3 |
tb |
Black Pepper |
| 1 1/2 |
ts |
Italian flakes |
| 4 |
|
Green Onions |
| 3 |
tb |
Galtic |
| 1 |
|
Or 2 16 oz. of Ranch Style Beans |
| 2 1/2 |
tb |
Chilli powder |
INSTRUCTIONS
-
Brown hamburger; drain any fat. add onions and all seasons; When onions are
soft add the ranch style beans. Save the Chilli powder for when you put the
beans in. Add about 5 to 6 cups of water with the beans. then add the
tomatoe sauce. This is going to be very hot. If you can not handle it hot
cut back on the peppers and pepper powder. Let this cook about 1 1/2 hours
on low. You will have to add more water as it cooks but when it has cook
this long don't add any more water it should be thick but not real thick.
From: Pat Stockett Date: Tue, 10-0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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